LuAnn's Warming Carrot and
Sweet Potato Soup

I developed this recipe which combines several top cancer-fighting foods and spices for a dear friend who was fighting brain cancer. Over the next several months, I made this soup for her and her family at least half a dozen times. (I offered to bring them something different, but her husband said this soup brought her special delight.)

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 teaspoon minced garlic (2 cloves)
  • 1 tablespoon curry powder
  • 1 1/2 tablespoons fresh grated ginger
  • 1 teaspoon ground turmeric
  • 5 to 6 cups water (to desired consistency)
  • 1 pound carrots (6 to 7), well-scrubbed and cut in 1-inch chunks
  • 1 large sweet potato, peeled and cut in 1-inch cubes
  • 2 tablespoons McKay’s chicken-style instant broth and seasoning, or to taste
  • 1 whole unpeeled orange, washed*
  • 2 tablespoons honey
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon red pepper flakes, or to taste

* For optimum nutrition, the entire orange (minus the seeds) should be used; however, for most pleasing flavor, include only the orange zest (outermost orange part of the peel), then peel off and discard the white pithy portion before adding the orange to the blender.

Instructions

  1. Heat the oil in a stockpot over medium-high heat, then sauté the onion until beginning to turn golden.
  2. Stir in the garlic, curry powder and fresh ginger and turmeric, then continue sautéing for 1 to 2 minutes.
  3. Add the water, carrots, sweet potato and chicken-style seasoning; bring to a boil over high heat, then reduce heat to medium-low, cover, and cook gently for about 20 minutes, or until the carrots and potatoes are tender, stirring occasionally.
  4. Cut the washed orange into quarters; remove the seeds, then place the quarters in a blender. Add the cooked soup, then cover and blend until completely smooth. (See Note)
  5. Pour the blended mixture back into the stockpot; heat over medium-low heat just until steam begins to rise from the surface; do not boil.
  6. Season to taste with salt and red pepper flakes.

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.

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